Maple Orange Glazed Pork (Paleo, GF, DF)


Happy New Year! I hope your 2019 is off to a FAB start! Do you do resolutions? I used to, but last year I started choosing a word for the year. Last year my word was THRIVE and this year it is GRATITUDE. And I am so grateful for you, dear reader! Thank you for following along, trying my recipes, encouraging me, and loving food as much as I do!

A few little housekeeping notes: I will be doing whole30 but I am going on a trip first and waiting until I get home to start. Know thyself. Don’t set yourself up for failure! I know I want to eat a GF cookie or two on my trip. And that’s the truth! That being said, this recipe is NOT whole30 but I have lots of others I’m working on!


I made a similar dish to this one on instagram (do you follow me? Click HERE to follow. I post over there more than anywhere else), and the crowd went wild! So I knew I had to make it work for the blog. This recipe is SIMPLE and easy. It does require a meat thermometer but you can get the $5 cheapie ones anywhere! The flavors of this dish are a delight and they make me do my happy dance!


I like to serve this pork with my Christmas potatoes and a simple arugula salad. My simple arugula salad is this: baby arugula, olive oil, juice of half a lemon, sea salt, black pepper. Sometimes I’ll add apples or another fruit if I’m feeling it! This pork also makes great leftovers! I popped the leftover potatoes, pork, and sauce in a glass dish and it kept in the fridge great!

Maple Orange Glazed Pork

prep time: 5 minscook time: 45 minstotal time: 50 mins


For the marinade
  • 2-3 lb boneless pork loin roast
  • 1/2 c coconut aminos
  • Juice of 1 orange
  • 1 T maple syrup
  • 1 t dried thyme
  • 1 T olive or avocado oil
For the glaze
  • 1/2 c coconut aminos
  • Juice of 1 orange
  • 2 T maple syrup
  • 1/2 c filtered water


For the marination station
  1. Place pork in large baking dish. Poke holes in it with a fork all over  to tenderize. Add all marinade ingredients in a mixing cup. Pour marinade over pork and let marinate in the first for AT LEAST 3 hours. The longer the better. Discard leftover marinade.
For the pork
  1. Preheat oven to 350F. Take the pork out of the fridge a few minutes before cooking. Place a large nonstick skillet on medium-high heat and allow to get HOT for 5 minutes. Pour 1 T oil in the pan and brown all sides of the loin. After it is browned, place a meat thermometer in the pork and put it in the oven in the same pan.  Bake for 30-45 minutes or until pork is 140-150F. 140 is perfectly done to my taste, with a very slight pink center.
For the glaze
  1. While the pork cooks in the oven, prepare the glaze. Add all glaze ingredients to a small saucepan. Bring to a very light boil, and simmer until desired thickness occurs. Sauce thickens as it cools. Usually takes about 30 minutes to get thick enough to coat the back of a spoon.
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